Chili Oil Miso Udon
Chili Oil Miso Udon. This is a simple and quick noodle recipe, it only takes 15 minutes to make! A delicious dish that's spicy, savory, and bursting with umami.
- 1 serving udon noodles
- 1 tbsp minced garlic adjust to taste
- 3 brown button mushrooms sliced
- 1 egg yolk/poached egg
- 1 tbsp Japanese mayo
- 1 tbsp miso paste see notes
- 1.5 tsp sugar
- 1 tbsp chili oil the sediment and oil
- 1.5 tbsp water
- 1/2 tsp light soy sauce
Thaw udon noodles by soaking it in water or boiling it. Set aside for later.
Mix all the ingredients for the sauce in a bowl.
Heat up a pan with a little bit of oil over medium heat and add garlic. Sauté for 30 seconds then add mushrooms. Optional step: Sprinkle a bit of salt over the mushrooms to draw out the moisture.
Once the mushroom has browned or cooked, add the sauce and stir for 30 seconds. Once it starts simmering, add the udon. Stir until well combined. Taste for seasoning and adjust accordingly.
Serve while it's hot. Add roasted seaweed and more chili oil to garnish with an egg yolk on top/a poached egg. Enjoy!
*I used red miso paste for this. Some people are not a fan of the strong taste of the red miso, you can swap it for something milder like white or yellow miso but adjust the other seasonings accordingly. *Amount of chili oil should be up to preference. *Some chili oil is saltier than others. Adjust the seasoning accordingly. *For an extra umami kick, add truffle oil on top. *If you are serving with an egg yolk, please use a pasteurized egg.